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"Jim Fisher is an English chef who runs www.cookinfrance.com: relaxed friendly hands-on cooking courses in the Dordogne region of south west France. Contact him via: http://www.cookinfrance.com or Tel: 0033 (0)553 302405"
Cantuccini Biscotti
Biscuit dunkers fall into two distinct and fiercely defended camps...
There are the Short Dunkers, who like their biscuit still crisp in the centre, and then there are the Long Dunkers, who prefer long slow dipping for a soft soggy interior (and if the end of the biscuit should break off and descend to the bottom of the cup, well, that's just an added bonus!).
These Cantuccini Biscotti (hard almond biscuits from Tuscany) were just made for dunking - not in a mug of 'Rosy Lee', but in a glass of cold sweet dessert wine.
Served on their own, or with a rich dessert like Chocolate Cups, cantuccini are the perfect end to any meal.
Makes about 60 biscotti
Ingredients:
Method:
Set a rack in the middle level of the oven and preheat to Gas Mk4 (180°C/350°F). Line two baking sheets with silicone paper.
Roughly crush a third of the almonds. In a bowl combine the flour, sugar, baking powder, cinnamon and salt; stir well to mix, then stir in all of the almonds.
In another bowl, whisk the eggs with the vanilla then stir into the dry ingredients until a stiff dough forms. Scrape the dough out onto a lightly floured work surface and divide in half.
Roll each half under the palms of your hands into a cylinder a little shorter than your baking sheet. Place the logs of dough on the baking sheet, making sure they are neither too close to each other nor too near the sides of the sheet. Press down gently with the palm of your hand to flatten the logs.
Bake for about 25 to 30 minutes, or until the logs are well risen and have also spread to about double their original size. The logs are done when they feel firm when pressed with a fingertip.
Place the pan on a rack and let the logs cool down a bit. Leave the oven temperature at Gas Mk4 (180°C/350°F). Place one of the cooled logs on a cutting board and cut it diagonally into slices 0.5cm (1/4in) thick. Arrange the biscotti on the prepared pans, cut side down. It isn't necessary to leave space between them.
Bake the biscotti for about 15 or 20 minutes or until they are slightly toasted. Remove from the oven and allow to cool.
Store the cooled biscotti between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting lid. Store just as you would ordinary biscuits.
Prices
Prices start at just £120/175€ per person.
You can choose from our flexible range of one-day, two-day or three-day cooking courses, or come for our great value five-day/six-night cooking holiday.
You can choose from our flexible range of one-day, two-day or three-day cooking courses, or come for our great value five-day/six-night cooking holiday.
Courses and holidays can be residential or non-residential - it's your choice. Non-cooking friends/partners welcome.
A cooking holiday can be cheaper than you think - find out how much our great value cooking holidays actually cost - you'll be pleasantly surprised!
Chocolate Cups with Cantuccini Biscotti
Included in your cooking holiday in France...
What will you be learning?
Here at Cookinfrance you'll be preparing, cooking and, of course, eating dishes from France, the Med and the Pacific Rim.
Among other things, you'll:
learn how to cook pastries, breads and soups
select and prepare the best fish and shellfish
butcher common joints of meat
cook classic French and Italian sauces
construct modern dressings
master the art of stylish modern food presentation
Among other things, you'll:
